WAXIN'S RESTAURANT
9110 STRADA PLACE UNIT 6130, NAPLES 34108
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 4/10/2025
Inspection #: Visit ID: 10815710
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); cooked crab (48F - Cold Holding); cooked shrimp (51F - Cold Holding) on the server expo line. The operator stated the items had been held for approximately 3 hours. The operator voluntarily discarded the potentially hazardous foods. Observed liquid egg (52F - Cold Holding); butter (54F - Cold Holding) on the cook line. The operator was emailed a time as public health control form. **Corrective Action Taken** Warning - From follow-up inspection 2025-04-10: No temperature control for safety foods found held on time at re-inspection. Time as a public health form on site but not filled out. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line obstructed by a piece of cooking equipment. - From follow-up inspection 2025-04-10: Hand wash sink obstructed by prep table. Advised operator to move table to another location. **Time Extended**
Inspection Date: 4/8/2025
Inspection #: Visit ID: 10749947
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the temporary license issued 12/20/2024. The operator printed the current license. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface in the kitchen. The operator properly stored the beverage. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near the dishmachine. The operator posted a handwashing sign. Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); cooked crab (48F - Cold Holding); cooked shrimp (51F - Cold Holding) on the server expo line. The operator stated the items had been held for approximately 3 hours. The operator voluntarily discarded the potentially hazardous foods. Observed liquid egg (52F - Cold Holding); butter (54F - Cold Holding) on the cook line. The operator was emailed a time as public health control form. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line obstructed by a piece of cooking equipment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the dishmachine.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Date: 12/20/2024
Inspection #: Visit ID: 10727626
- N/A:No Violations Were Observed